Sesame Coated Salmon with Asian Noodle Salad

Salad
1/3 cup fresh lime juice (4 to 5 or more limes)
1/4 cup fish sauce (See cooking tip.)
2 tablespoons light brown sugar
3/4 teaspoon red pepper flakes plus more if needed
4 ounces rice noodles (See cooking tip.)
1 medium unpeeled cucumber, halved lengthwise, seeded, and cut crosswise into paper-thin slices
1/3 cup finely julienned mint leaves plus 4 sprigs for garnish
5 teaspoons chopped cilantro
Kosher salt, optional

Salmon
1/2 cup sesame seeds
Four 6-ounce salmon fillets, about 1 inch thick
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper
Olive or vegetable oil
4 thick lime wedges for garnish

1.For salad, in a medium bowl, whisk together lime juice, fish sauce, sugar, and red pepper flakes. Cook rice noodles according to package directions, 3 to 4 minutes, until softened. Drain and transfer to a large, nonreactive mixing bowl. Using scissors, snip the noodles in a several places to shorten strands. Stir in all but 2 tablespoons of the lime juice mixture and mix well. (Salad can be prepared 3 hours ahead. Cover and refrigerate.) One hour before serving, stir in cucumbers, mint, and cilantro and let sit at room temperature. Season with salt and more red pepper flakes if desired.

2.To cook salmon, arrange a rack at center position and preheat oven to 450 degrees F.  Spread sesame seeds on a dinner plate. Brush flesh sides of fillets with some beaten egg white, season with salt and pepper, then dip fillets, flesh sides down, in sesame seeds to coat well.

3.Place a large, heavy oven-proof skillet over medium-high heat. Add enough oil to coat the bottom of pan lightly. When oil is hot, add salmon, seeded sides down, and cook until sesame seeds are light golden, 2 to 3 minutes. Remove pan from heat and turn fillets so seeded sides face up. Place skillet in oven and roast until salmon is cooked through and flakes easily, 8 to 10 minutes. Watch carefully and do not overcook.

4.Drizzle salmon fillets with remaining 2 tablespoons lime mixture. Garnish each fillet with a lime wedge (to squeeze over salmon) and with a mound of the salad garnished with a mint sprig.

Cooking tips: Fish sauce and rice noodles (often sold in 8- ounce rather than 4- ounce packages) are available in the Asian section of most groceries or in Asian food markets.

Copyright Betty Rosbottom 2026